Southern standard. (McMinnville, Tenn.) 1879-current, 1887-02-26
RECIPES.
Paste These in Your Scrap Book.

a llttle granulated sugar Sprlnkled
over the top of a plain teacake just
before setting into the oven to bake
will make the crust rich and greatly
improve the looks of the cake.-C. B.
X. y, &
SPANISH CREAM.-One-third of
box of gelatine soaked in one and one
half pints of milk. Boil, then stir in
the beaten yolks of three eggs and
three tablespoonfuls of sugar. Boil
again. Beat the whites to a stiff
froth, add after taking the cream from
the fire. Flavor and cool slowly
G. Blk.
PINEAPPLE CAKE.-To one can
grated pineapple put one and one
half cups of sugar. Put in a stewpan
or preserving kettle and boil till the
fruit looks glazed and the juice will
drop from the spoon. Take offinto
bowl and let cool. Before thoroughly
cool, spread between cakes baked in
jelly pans.
FRENCH ToAsT.-Beat an egg
thoroughly with two tablespoonfuls of
milk and pinch of salt, into this dip
slices of evenly-cut cold white bread.
Have hot griddle ready, butter it,
and fry the slices of bread as if they
were griddle cakes. Serve hot with
powdered sugar or maple syrup if
liked.
TENDER COLD MEAT.-Chop three
pounds of lean, raw meat very fine.
A cheap piece of meat will answer
every purpose. Roll to dust five
soda crackers; mix with three. slices
of pork, chopped fine; one-half tea
spoonful of pepper and pulverized
sage mixed; two well-beaten eggs;
one-half cup of milk, and salt to suit
the taste.
Knead this into loaf; place clean
creased cloth over the top, and bake
two hours, basting often. This is nice
warmed up for breakfast. G. B. X.
POTATOES AZ. L'ITALIENNE.--In-
stead of MASKING the potatoes with a
beetle or spoon, whip them up light
with silver fork. When they are
fine and mealy, beat in few spoon
fuls of milk, a tablespoon of butter,
the yolks of two eggs, pepper and
salt. Whip into a creamy heap before
adding, with a few dexterous strokes,
the stiffiy-frothed whites. Pile rough
ly on buttered pie dish, brown
quickly in the oven, and transfer,
with the help of caketurner, to a
flat dish.
APPLE MERANGUE.-Pare and core
a dozen nice sweet apples; boil until
tender; line the bottom and sides 'ofa
baking-pan with slices of stale bread;
into this put the apples; sprinkle well
with sugar and bake fifteen minutes
in moderate oven; make amerangue
of the whites of three eggs and three
tablespoonful of sugar; spread over
the apples, return to the stove and
brown; serve with rich cream.
DELICIOUS FRUIT RUsKs.-Beat
two eggs and two-thirds of a cup Of
sugar until light, add a tablespoonful
of butter, one quart of flour, a tea,
spoonful and a half of salt and one.
third of cup of yeast; mix into soft
dough with water or milk, when
light knead in one more quart of flour
Make into small cakes; cut each cake
open habits depth with sharp knife
lay in a long thin strip of citrou, pinch
the cake together, press three or foul
raisins into the dough, and let then
rise again. Just before putting into
the oven, wash the tops with thick
syrup of sugar and water. c. B. X
CORN STARCH CUSTARD.-TwC
tablespoonfuls ofcorn starch dissolved
in one tablespoonful of cold milk
three tablespoonful of sugar and ont
pint of milk. When the milk boils
add the corn starch and sugar anC
cook a few minutes. Remove from
the stove and add the stiffiy beatel
whites of three eggs; then put lineup
and set away to cool. Boil one pin
of milk, three tablespoonfuls.of sugar
yolks of three eggs until it forms ;
custard and when cool flavor to taste
When serving put one of moulds in
dish and pour some of the custar'
over it. y
BREAD PUDDING.--One pint Q
stale bread, one quart of sweet-milk
one teaspoonful of salt, three table
spoonfuls of sugar, two eggs. Soal